- 2 cups all purpose-flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup canned pumpkin (or well strained fresh pumpkin)
- 3 tablespoons honey
- 3 tablespoons butter, melted
- Preheat the oven to 400 degrees. Place a cast iron skillet (8-9 inch) in the oven to preheat while you make the dough.
- In a medium mixing bowl add the flour, baking powder, and salt. Whisk to combine. Using a fork, pastry cutter, or your hands, work the butter into the flour mixture until the butter is the size of small peas. Chill the flour/butter mixture for 10 minutes.
- In a small bowl whisk together the buttermilk, pumpkin, and honey until well combined. Add the wet mixture to the flour mixture and stir until just combined.
- Place the dough on well floured surface and roll it to 3/4 an inch thick. Cut it into 7-9 biscuits (kind of depends on the size of your pan as well as your cutter), using a biscuit cutter or sharp knife.
- Remove the hot skillet from the oven. Add one tablespoon of melted butter to the bottom and then add your cut biscuits. Brush the remaining 2 tablespoons of melted butter over the top of the dough. Put the skillet back in the oven and bake until the top of the biscuits is a light golden brown, about 15 minutes. Remove from the oven and serve hot right out of the skillet with honey and more butter. Because BUTTER!
If you don’t have a cast iron skillet you can place the cut biscuit dough on a baking mat lined baking sheet, brush with butter, and then bake like a traditional biscuit. The baking time may be a bit shorter though, around 12 minutes.
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